Tabbouleh (Vegan, Soy-Free with a Gluten-Free Option)

Parsley, my love. So refreshing. So full of iron. So underrated and under-utilized. Enter tabbouleh, the queen of all herb salads. I mean, count on a classic Middle Eastern dish to bring us such ingenious use for fresh herbs.I used a corn couscous, which was pretty good but the grain takes a backseat to the star – parsley! You might use any small grain or seed you think is delicious, like quinoa or the traditional bulgur, if you’re not looking for a gluten-free option. Goes perfectly with my edamame falafel, chickpea and cumin salad or even just a piece of pita bread!

About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!